Author Archives for Belinda

Pearl Barely Risotto with Spring Vegetables with Pangratatto

A light and tasty midweek dish.  Pearl barley makes a delicious risotto-style meal. No need to stand over it stirring while is cooks either.  Use up any left over spring veg, chopped or sliced, and serve with grated cheese and a drizzle of extra virgin olive oil, or Pangratatto.

Pangratatto are crispy fried breadcrumbs with chopped herbs stirred through. Usually served as an accompaniment to a creamy pasta dish. Here they compliment the soft texture of the pearl barley and are an excellent way to use up stale bread and herbs that are past their best.  

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Baked Smoked Haddock with Cream and Tomatoes

There is something both comforting and satisfying about good a smoked haddock dish. Well-cooked its flakes should be compact yet succulent. Its flavour both sweet and delicately smoky.

This week’s Stirring Stuff theme is, very easy recipes with the minimal of fuss and ingredients. This delicious smoked Haddock dish takes no more than ten minutes to prepare and 20 minutes to cook.

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